Grilled Zucchini & Onion with Creamy Cucumber Sauce
Simple grilled veggies become the star of your BBQ with this creamy dreamy cucumber sauce, thanks to our tasty Mayo!
Makes 8 servings
1 cup Tessemae’s Mayonnaise
2 tablespoons chopped dill
¼ teaspoon crushed red pepper flakes
1 lemon, zested
8 zucchini or summer squash, sliced lengthwise
1 red onion, thinly sliced
2 tablespoons Tessemae’s Pantry Ranch Vinaigrette
coarse salt and freshly ground black pepper
Makes 8 servings
What you need
2 Persian cucumbers, peeled1 cup Tessemae’s Mayonnaise
2 tablespoons chopped dill
¼ teaspoon crushed red pepper flakes
1 lemon, zested
8 zucchini or summer squash, sliced lengthwise
1 red onion, thinly sliced
2 tablespoons Tessemae’s Pantry Ranch Vinaigrette
coarse salt and freshly ground black pepper
What you do
- Grate cucumber using large holes of a box grater. Place shredded cucumber in a colander and sprinkle with 1/4 teaspoon salt; toss gently and drain for 10 minutes. Gently press to remove excess liquid. Stir together drained cucumber, Mayonnaise, dill, lemon zest, and red pepper flakes.
- Heat grill to medium high. Arrange zucchini and onion on a large rimmed baking sheet. Drizzle with Ranch Vinaigrette and season with salt and pepper. Grill until just tender, about 2 minutes per side.
- Serve grilled veggies with the cucumber sauce.
